In Chad, mango is a socio-economic pillar, yet the sector suffers from massive post-harvest losses. Artisanal solar drying is the primary value-addition method, although its effects on nutritional quality remain poorly documented. This study evaluates the biochemical value of dri...
Open access
Research Article10.9734/bji/2026/v30i2863
Al-Lamadine Mahamat, Brahim Adoum Ahmat, Alhadj Markhous Nazal, Abdoullahi Hissein Ousman, Thierry Togdjim, Hal Souakar Ambera, Aly Savadogo & Abdelsalam Tidjani·European Journal of Nutrition & Food Safety·2026
Dried mangoes are an essential socio-economic resource in Chad, with 80% of production done via artisanal solar drying. However, current methods are slow (2 to 3 days) and carried out at low temperatures (30–45∘C), which promotes microbial proliferation and alters product quality...
Open access
Research Article10.9734/ejnfs/2026/v18i21950
Al-Lamadine Mahamat, Abdoullahi Hissein Ousman, Alhadj Markhous Nazal, Brahim Adoum Ahmat, Ali Haroune, Mbaigolmem Beral Valery, François Tapsoba, Azabadji Ashu Evariste Leonce, Bakaranga Via Issakou & Abdelsalam Tidjani·Asian Journal of Food Research and Nutrition·2024
Aim: To determine chemical and nutritional characterization of dried mangoes consumed in Chad for better post-harvest valorization. Place and Duration of Study: Food Sciences and Nutrition Research Laboratory (LARSAN), Faculty of Human Health Sciences, University of N’Djamena BP1...
Introduction: Breastfeeding provides the optimal nutritional source to ensure harmonious infant growth and development. Exclusive breastfeeding (EBF) is defined as an infant receiving only breast milk during the first six months of life, without any other liquid or solid intake....
Open access
Research Article10.9734/cjast/2026/v45i74711
Adam Ahmat Moussa, Boureima Kagambèga, Abdoullahi Hissein Ousman, Moussa Idriss Mahamat, Al-Lamadine Mahamat, Ngandolo Bongo Nare Richard & Abdelsalam Tidjani·Current Journal of Applied Science and Technology·2025
Aims: To characterize the technological capabilities of lactic acid bacteria isolated from traditional cheeses coagulated by Jibben with a view to optimizing their use as starters in the manufacture of local cheeses. Study Design: Descriptive study based on analyses, property te...
Open access
Research Article10.9734/cjast/2025/v44i104619
Adam Ahmat Moussa, Abdoullahi Hissein Ousman, Moussa IdrisseMahamat, Ali Haroun, Al-Lamadine Mahamat, Mahamat Bechir & Abdelsalam Tidjani·Asian Journal of Food Research and Nutrition·2024
In Chad, the fruits of the Solanum dubium plant, "Jibbên" in local Arabic, are used to coagulate milk and make a traditional cheese. This cheese, which represents a technical, economic, and cultural heritage, is poorly understood. This study aims to characterize the socio-economi...
Open access
Research Article10.9734/ajfrn/2024/v3i4211